Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki

Rusty transforms the usual chickpea-based hummus recipe with the addition of peas, which add subtle sweetness as well as a pop of color. His harden-inspired dish is complete with tender carrots and a savory "soil," made from black olives, breadcrumbs and pistachios.

Leftover Turkey Taquitos with Heirloom Tomato Relish

Surf and Turf Steak Tacos with Tomatillo-Avocado Salsa

Amy infuses over-the-top flavor in her steak and halibut by creating simple but bold marinades starring citrus and garlic. When it comes to the salsa and slaw, she adds subtle spice with fresh jalapeno.

Creole Corn and Crab Hand Pies with Endive Slaw and Comeback Sauce

Save time in the kitchen by starting with store-bought crescent rolls to serve as the dough for these baked hand pies. They're filled with a cayenne-spiked crab-corn filling and served with a tangy mayo-ketchup sauce.

Bison Meatloaf Burger with Rosemary Ketchup

By adding breadcrumbs, parsley and Worcestershire sauce to his bison burger, Trace mimics the flavor of a classic burger. Similarly, his sweetened ketchup topping delivers the sweetness you know and love in a traditional meatloaf offering.

Grilled Heirloom Tomato Caprese Salad

Potato Chip Fried Chicken Wing with Chili-Lime Aioli

Put chip crumbs to good use by combining them with flour and spices to create the coating for David Rose's eat-with-your-hands wings. When it comes to dipping, look no further than this cool aioli, featuring a mixture of mayonnaise and lime juice.

Andouille and Cream Cheese Slider

Chinese Jerk Spice Duck Breast with Cauliflower Puree

David mixes up a blend of bold spices like Chinese five-spice powder, cayenne and paprika to impart over-the-top flavor to his succulent duck. Follow his lead and serve the meat with a cranberry-rum compote to balance the richness of the duck.

Lobster Veloute with Chilled Lobster Salad and Caviar

Mosaic Tea Sandwiches

Amy Pottinger offers not one but two options for garnishing her toast. Opt for a smoked salmon topping with cucumber and radishes, or go the meat-and-cheese route with cured ham and asparagus served atop a goat cheese-mascarpone mixture.

Bananas Foster Bread Pudding

Buttery croissants are the ideal rich bread to use in Trace Barnett's decadent dessert. When it comes to the topping, he brings classic bananas Foster ingredients — like brown sugar and rum — to life in a sweet banana sauce.

Grilled Marinated Skirt Steak with Poblano Crema and Pomegranate Pico

A simple marinade of hot sauce, fresh orange juice and brown sugar imparts bold flavor into the beef, which Amy Pottinger rounds out with a mix of cool, fresh toppings: a pomegranate-pineapple salsa laced with jalapeno, a smear of pobalo-cilantro crema and simply dressed arugula.

Caramelized Onion and Goat Cheese Filo Square

Follow Jason Smith's lead and start with sheets of filo dough to save time when prepping. He dresses up the dough with a layer of tangy goat cheese, plus sweet caramelized onions and salty, crispy bacon for a welcome balance of flavors.

Mushroom-Ginger Lettuce Wrap

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